Eggplant Aubergine Supper Soup
Cozy up with a bowl of Eggplant Aubergine Supper Soup, a hearty, flavor-packed dish that’s perfect for chilly nights or when you’re craving comfort food with a healthy twist. This vegan and gluten-free recipe highlights tender roasted eggplant, vibrant vegetables like carrots and celery, and aromatic spices such as cumin, paprika, and thyme, all simmered in a rich vegetable broth. The addition of lemon juice adds a bright, zesty finish, while fresh parsley brings a pop of color and freshness. Partially blended for a luscious yet textured consistency, this soup is as satisfying as it is nourishing. With just 20 minutes of preparation and a total cook time of 40 minutes, this recipe serves as an effortless yet impressive dinner option for four.
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 3 tablespoons olive oil
- 1 large onion
- 4 large garlic cloves
- 2 medium carrot
- 2 medium celery stalks
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplants in half lengthwise and score the flesh with a knife in a crosshatch pattern. Drizzle 1 tablespoon of olive oil over the flesh and place the eggplants face-down on a parchment-lined baking sheet.
Roast the eggplants in the oven for 25-30 minutes or until the flesh is completely tender and the skin is slightly charred.
While the eggplant is roasting, heat 2 tablespoons of olive oil in a large pot over medium heat.
Dice the onion, mince the garlic, and slice the carrots and celery. Add the onion to the pot and sauté for 3-4 minutes until softened.
Add the garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally.
Once the eggplants are done roasting, let them cool slightly. Scoop out the flesh with a spoon, discarding the skins. Roughly chop the flesh and set aside.
To the pot, add the vegetable broth, canned diced tomatoes (with their juice), roasted eggplant flesh, cumin, paprika, thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15-20 minutes, allowing the flavors to meld.
Use an immersion blender to partially blend the soup, leaving some texture. Alternatively, you can transfer half of the soup to a countertop blender, blend until smooth, and then return it to the pot.
Stir in the lemon juice and adjust seasoning to taste.
Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6405 mg | 278% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 70.0 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 5863 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
